For jeera rice: Take a cup of rice and add 3 cups of water in a pressure cooker and cook until 2-3 whistle. Now take a pan add 1 tbsp of oil and 1/2 tsp of cumin(jeera) and when it starts sizzling add rice and 1/2 tsp of salt and cook for 2 mins.

For Rajma: Soak the Rajma for 8 hrs. Take a pressure cooker with 2 cups of water and Rajma and cook until it gets soft. Now, heat the pan and add cumin(jeera) and a bay leaf. Add girger garlic paste, onion paste and add tomato puree and saute until the water is removed. Add salt and all the spices and saute until the mixture turns thick. Add Rajma and a cup of water, cover for 15 mins. Sprinkle kasuri methi, garnish it with onion, coriander leaves and lemon wedges.

For Chenna :To prepare chenna, for this take milk in a vessel, add 2 tbsp of lemon juice, milk starts curdling, drain the curdled milk using cheese cloth, hang for 30 mins and then knead well for 10 mins. Prepare small flatten ball. Now take another vessel add 1cup of sugar and 6 glass water,boil for 10 mins, drop the chenna balls into boiling sugar syrup,cover for next 10 mins, remove all the balls and squeeze all the syrup and allow it to cool at room temp.

For Rabdi: Take a large vessel with milk and get to a boil. Stir it occasionally, cream starts forming, stick all the cream to the sides of the vessel, repeat the process, until the milk reduced to one-third. Add saffron strands, sugar and cardamom powder and stir again and get a boil for 2 more mins. Transfer it to a bowl and refrigerate for 2 hrs.

For Rasmalai:Take a serving plate place all the chenna balls, pour the chilled rabdi over the chenna balls and allow it to absorb for 10 mins. Garnish with chopped almonds or nuts.

Ready to serve this Rajma-Chawal with Rasmalai.